In A Martini State Of Mind

We often say that the best way to enjoy our Isle of Harris Gin is simply to sip it neat and unadulterated. By discarding the ‘heads’ and ‘tails’ of each distillation run of spirit, we've ensured the final gin is exceedingly smooth and complex, and ideal on its own. 

But if anything is to be added, what better way to celebrate the purity of Isle of Harris Gin than with the king of cocktails, the Martini?

The Martini is a deceptive drink, with over a century of history to its famous name. On the surface it appears to be simple and sophisticated, but the truth is it’s a potent pour of pure spirits, and a concoction which demands the greatest of care and attention.

Whether its initial creation was down to the Martinez cocktail of Jerry Thomas in the late 19th century, or barman Martini di Arma di Taggia of New York’s old Knickerbocker Hotel, or even just Italian vermouth makers Martini & Rosso at the turn of the 20th century, the fact remains that the Martini has a true drinks pedigree.


Making a Martini is a very personal business, with all manner of possible combinations and ratios to play with in the search for a perfect recipe. However, gin, dry vermouth and a garnish are fairly unassailable starting points and you should always serve your spirit very cold. ​

Currently, we love our Isle of Harris Gin Martini very, VERY dry and with a twist. In fact we forgo the dry vermouth entirely, using our Sugar Kelp Aromatic Water instead. And we think Martinis should be stirred, never shaken (sorry Mr Bond).

If you’d like to try our version of this classic cocktail then you will need…​


75cl of Isle of Harris Gin 
1 dropper of Sugar Kelp Aromatic Water
1 fresh unwaxed lemon

Add your ice to a Japanese mixing glass or Boston shaker glass and pour in the Isle of Harris Gin
Stir well with a bar spoon, for at least 30 seconds.
Rinse the inside of a well-chilled martini glass with the dropper of aromatic water.
Strain gin into the awaiting martini glass
Peel a large strip of lemon, hold over the glass and squeeze to release the citrus oils.
Drop peel into glass to garnish.

NB: To keep things extra cold we recommend freezing your glassware and Isle of Harris Gin bottle too.


We’ll be exploring more joys of the Martini over the coming months, as we seek to master this most civilised of ways to enjoy our gin. Meantime, follow the above recipe and just sit back and enjoy the magic.

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